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In the latest installment of our ongoing What America Eats series, Chef Jon Ashton heads to the pizza capital of the U.S.A., for a look at classic brick oven pies at the first spot they landed in America. He picks up some recommendations from New York City food historian Arthur Schwartz. Then he sits down to try a pie with John Brescio, who keeps the flame burning at Lombardi’s, the oldest pizzeria in America–and even gets some inside info on what makes New York pizza so good.